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Use, tables and tips
How to use the Baking Tables
• The tables give the required temperature settings, cooking times and oven levels for a
selection of typical dishes.
• Temperatures and baking times are for guidance only, as these will depend on the con-
sistency of pastry, dough or mixture, the amount and the type of baking tin.
• We recommend setting the oven to a lower temperature for the first time and only
setting a higher temperature when required, e.g. if you require more browning or if the
baking is taking too long.
• If you cannot find the settings for a certain recipe, look for similar items.
• The baking time can be 10-15 minutes longer when baking cakes on trays or in tins on
multiple levels.
• Recipes with moist ingredients such as pizzas or fruit flans are to be baked on one level.
• Cakes and pastries at different heights may brown at an uneven rate at first. You should
not change the temperature setting if this occurs. Different rates of browning even out
as baking progresses.
• Baking and roasting times could differ from those of your previous oven. For this reason
you should adjust the settings you usually use (temperature, cooking times, etc.) and
oven levels to the recommendations provided in the following tables.
Roasting
Ovenware for roasting
• Any heat-resistant ovenware is suitable to use for roasting. (Please follow the manu-
facturer's instructions.)
• You can place large roasts directly in the roasting tray or on the shelf with the
roasting tray underneath.
• We recommend roasting leaner cuts in a roasting pan with a lid. The meat will be
more succulent.
• All types of meat which are supposed to be browned or form a crust or crackling can be
roasted in a roasting pan without a lid.
The information given in the following tables is for guidance only.
• We recommend meat and fish weighing 1 kg or more for roasting in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting cookware.
• If required, turn the roast after 1/2 - 2/3 of the cooking time.
• Use the cooking juices to baste large roasts and poultry several times during the cooking
time. This will give better roasting results.
Hints and tips when using the grill
• Most foods should be placed on the grid in the grill pan to allow maximum circulation
of air and to lift the food out of the fats and juices.
• Adjust the grid and grill pan runner position to allow for different thicknesses of food.
• Position the food close to the element for faster cooking and further away for gentler
cooking.
• Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats
and fish lightly with a little oil or melted butter to keep them moist during cooking.
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